The Pickle 25 · No. 21 of 25

1. No.21Photo: Mauro Provisions

   Peppers, beans and more

   Medium Giardiniera

   From Mauro Provisions · Chicago, Illinois

   Pickled, then in oil●●○Hot$9.99 a jar

   Chicago puts giardiniera on its Italian beef. Mauro Provisions makes a craft version: crunchy vegetables and sport peppers in oil.

   The condiment Chicago would fight you for. On a beef sandwich, on pizza, on eggs, it's the crunch and heat everything was missing.

   Eat it withAn Italian beef sandwichPizzaA sub

   Order from Mauro Provisions ↗More from Mauro Provisions ↗

   Chef's quick version

   Chicago-style giardiniera

   30 min, plus overnight brining, then 2 days · makes 1 quart · Brine the vegetables in salt water overnight so they stay crunchy, then into vinegar and oil with oregano.

   Save to my recipes

   You need

   • 1 cup cauliflower florets, cut small
   • 1 celery stalk, sliced
   • 1 carrot, sliced thin
   • ½ red bell pepper, diced
   • 4 to 6 serrano or sport peppers, sliced
   • 2 tbsp kosher salt dissolved in 3 cups (720 ml) water
   • 3 garlic cloves, minced
   • 1 tsp dried oregano
   • ½ tsp red pepper flakes
   • ½ cup (120 ml) white vinegar
   • ½ cup (120 ml) olive oil (or half olive, half neutral)

   How to make it

   1. Cover the vegetables and peppers with the salt water and refrigerate overnight.
   2. Drain and rinse.
   3. Mix the garlic, oregano, pepper flakes, vinegar and oil.
   4. Pack the vegetables into a jar and pour the dressing over them to cover.
   5. Refrigerate 2 days before eating, shaking the jar now and then. Keeps 3 weeks.

   Chef's own quick version, in our words. It isn't Mauro Provisions's recipe: for the real thing, order the jar.

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Mauro Provisions didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.